Fluffy Almond Flour Pancakes (Healthy, Gluten Free, Paleo)

Name: Fluffy Almond Flour Pancakes (Gluten-Free, Paleo)
Prep time: 5 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Gluten-free
Ingredients: 3 large eggs; 1/3 cup unsweetened almond milk; 1 1/2 tablespoons pure maple syrup; 1 teaspoon pure vanilla extract; 2 tablespoons refined coconut oil (melted); 1 teaspoon apple cider vinegar (or lemon juice, optional, but helps fluff the pancakes); 1 1/2 cups blanched almond flour; 3 tablespoons tapioca flour (or arrowroot); 1 teaspoon baking soda; 1/4 teaspoon fine sea salt

These almond flour pancakes are soft and fluffy, made with simple whole-food ingredients like blanched almond flour and tapioca flour for authentic texture. The one-bowl recipe comes together in 15 minutes and delivers results that rival traditional wheat-based pancakes while staying gluten-free and paleo-compliant.

🌍Gluten-free 🌍Paleo 🥗Paleo 🥗Gluten-Free 🏷️Breakfast Fluffy paleo pancakes

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🏷️Paleo pancakes

🏷️Pancakes

Total

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Paleorunningmomma · by Michele

Ingredients

3 large eggs
1/3 cup unsweetened almond milk
1 1/2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons refined coconut oil (melted)
1 teaspoon apple cider vinegar (or lemon juice, optional, but helps fluff the pancakes)optional
1 1/2 cups blanched almond flour
3 tablespoons tapioca flour (or arrowroot)
1 teaspoon baking soda
1/4 teaspoon fine sea salt

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Instructions

1
In a large mixing bowl, whisk the eggs until smooth and slightly frothy.
2
Then whisk in the almond milk, maple syrup, vanilla, melted oil and apple cider vinegar until smooth.
3
In the same bowl, sprinkle the almond flour, tapioca flour, baking soda and salt directly over the wet mixture. Whisk until a smooth thick batter forms.
4
Let the batter rest for 2 minutes. This helps the batter thicken for better pancake texture.
5
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with refined coconut oil or ghee. Depending on your stovetop you might need to adjust the heat between medium and medium low as you cook the pancakes.
6
Scoop about 2 tablespoons batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden brown.

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Tips & Notes

Pro tips

Don't overmix the batter—fold ingredients gently until just combined to maintain fluffiness and avoid dense pancakes.
Use medium-low to medium heat and avoid flipping too early; wait for bubbles to form and edges to set before turning for even cooking.
Melt the coconut oil and let it cool slightly before stirring into the wet ingredients to prevent scrambling the eggs.
For maximum fluff, add the apple cider vinegar or lemon juice just before cooking; it activates the baking soda and creates lift.

Substitutions

Unsweetened almond milk → coconut milk, oat milk, or regular milk (taste and texture may vary slightly)
Tapioca flour → arrowroot powder or cornstarch (maintains similar binding and lightness)
Refined coconut oil → ghee, avocado oil, or unsalted butter (taste profile will shift slightly)
Maple syrup → honey or monk fruit sweetener (use same amount; monk fruit adds no bulk)

Storage & make-ahead

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; reheat in a toaster, skillet, or microwave.

Common Questions

Can I use almond flour instead of blanched almond flour?

Blanched almond flour works best for light, fluffy pancakes because the skins are removed. Standard almond flour will produce denser, darker pancakes with a speckled appearance.

What does the apple cider vinegar do in this recipe?

Apple cider vinegar (or lemon juice) reacts with the baking soda to create extra lift and fluff. It's optional but recommended for the best texture.

How do I know when the pancakes are done cooking?

Watch for bubbles forming on the surface and the edges to look set and slightly dry before flipping. Cook the second side for about 1 minute until golden.

Can I make these pancakes ahead of time?

Yes, store cooked pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster or skillet.